SEEMA Cooks: Linguine Pasta with Garlic Herb Sauce

Jul/16/2021 / by Puja Verma
linguine pasta

I love creating, developing and exploring vegan recipes made entirely from whole food & plant-based ingredients.

My passion for healthy eating is driven from love for my family and their well-being. In 2015, I decided to branch out through Green Heart Love, and share healthy alternatives that cater to different types of diets.

Since then, I’ve journeyed through several ups and downs. Most significantly, I am a mom of 2 beautiful little girls who are indirectly teaching me more about gratitude, compassion & empathy; which led me to become a vegan.

I was raised a vegetarian, but I evolved to become a vegan at the start of 2020. There were several reasons why I chose to change my lifestyle. One, being a new mother, I found pregnancy and breastfeeding some of the most challenging to do in life. It led me to empathize with other species who are going through these challenges without any choice & all for our indulgences. I started researching more about animal use, health issues; and since then I put my thoughts into perspective.

Here is my recipe for linguine pasta with garlic herb sauce.

Who can say no to Italian food? After all, the cuisine has so much to offer. Almost everyone has a special place for pasta in their heart. Today I want to share my linguine pasta tossed with sautéed portabello mushrooms, coated in homemade garlic herb sauce and topped with blistered cherry tomatoes. It takes you to Italy in minutes.

INGREDIENTS

  • 13.2 ounces linguine pasta
  • 1 tbsp vegan butter
  • 2 tbsp extra virgin olive oil
  • 4 tbsp all-purpose flour
  • 2 tbsp minced garlic
  • 1/4 cup diced scallion
  • 2 cups vegan broth
  • 3/4 ounce fresh oregano
  • 3 portabello mushrooms, chopped
  • 2 cups cherry tomatoes
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon + 2 pinches of salt
  • Crushed black pepper
  • Basil leaves to garnish

METHOD

  1. Cook pasta according to the package instructions.
  2. In a medium-size pan, heat extra virgin olive oil (2 tbsp) over medium heat.
  3. Once hot, add mushrooms and stir till evenly coated with the oil. Cook on medium high heat for 5 to 8 minutes until mushrooms are lightly browned.
  4. Reduce heat to low and add a pinch of salt and cook for another 5 minutes until the mushrooms are tender, then remove the mushrooms and set them aside in a bowl.
  5. Heat extra virgin olive oil (1 tbsp) in the same pan over medium heat.
  6. Add cherry tomatoes and stir till they are evenly coated with the oil.
  7. Add a pinch of salt and cook on medium high heat for 5 -8 minutes until the tomatoes are tender, and blistered.
  8. Remove the blistered cherry tomatoes, and set aside in another bowl.
  9. Melt vegan butter and extra virgin olive oil (1 tbsp) in the same pan over low heat.
  10. Add minced garlic, scallion and stir till fragrant (about 30 seconds to 1 min).
  11. Whisk in flour over medium heat and continue whisking for about a minute until bubbly and golden.
  12. Gradually whisk in the broth until nice and smooth for about 2 minutes.
  13. Add the garlic powder, onion powder, salt, pepper and whisk for another 2 minutes until it has a sauce-like consistency.
  14. Remove oregano leaves from the stems. Pinch the stem near the top with the fingers of one hand, then run the fingers of your other hand down the length of the stem from top to bottom.
  15. Mix the oregano leaves and sautéed mushrooms in the sauce and cook for about 2 minutes.
  16. Take the sauce off the heat. Add the cooked pasta into the sauce and mix till pasta is evenly coated with the sauce.
  17. Top off your linguine pasta with blistered cherry tomatoes and garnish with basil leaves.

Inspired by this go at linguine pasta? Then be sure to take a look at SEEMA Cooks: Mango Sauce Pasta!

Seema

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